tag:blogger.com,1999:blog-5602903563447482631.post4359238623505307442..comments2024-03-02T22:12:31.609-06:00Comments on The Cotton Apron: Irish Soda BreadMary E. Stephenshttp://www.blogger.com/profile/09206071568335923658noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5602903563447482631.post-42134547195613568792021-03-20T22:31:59.243-05:002021-03-20T22:31:59.243-05:00I hope you try it out sometime. It is a nice quick...I hope you try it out sometime. It is a nice quick bread. :-)Mary E. Stephenshttps://www.blogger.com/profile/09206071568335923658noreply@blogger.comtag:blogger.com,1999:blog-5602903563447482631.post-36170450441881130332021-03-18T18:09:44.033-05:002021-03-18T18:09:44.033-05:00Looks delicious! I love that it's simple to m...Looks delicious! I love that it's simple to make so you could whip it up with any meal.Jenniferhttps://www.blogger.com/profile/10117758083302493088noreply@blogger.comtag:blogger.com,1999:blog-5602903563447482631.post-62422251618822965472011-04-12T14:30:16.383-05:002011-04-12T14:30:16.383-05:00LOL about the marshmallows. :-) And, yes I would ...LOL about the marshmallows. :-) And, yes I would use cake flour upon occasion if I felt like it. I keep white all-purpose flour on hand, in fact, and we use it fairly often. The last time my husband bought it, though, he decided to get organic, so I feel better about it. ;-)<br /><br />As for this soda bread recipe, I *think* that it came from Ireland. However, I'm going to look up the soda bread recipe in my mom's Irish cook book, which I know is authentic.<br /><br />By the way, I suspect real American corn bread was probably always baked in a cast iron skillet in the old days too.Mary E. Stephenshttps://www.blogger.com/profile/09206071568335923658noreply@blogger.comtag:blogger.com,1999:blog-5602903563447482631.post-45042935795312157582011-04-12T03:50:01.929-05:002011-04-12T03:50:01.929-05:00Yeah, the recipe calls for 1/3 white flour, 1/3 ca...Yeah, the recipe calls for 1/3 white flour, 1/3 cake flour, 1/3 whole wheat. I guess authentic Irish soda bread has a tender, dense crumb and a rough-textured, thick crust—definitely a departure from the more common Americanized soda bread, which is closer to a supersized scone. <br />The cake flour gives it lift, less protein and softer wheat is usually used in cake flour. If you grind your own grain, a soft, white wheat might work well. They also baked the soda bread in a hot cast iron skillet. I can't get the exact recipe because I'm not a "premium" member but I'll play with it at the new house and let you know. Now Mary, if dyed marshmallows are okay every now and then, surely cake flour has justification as well! ;o) I'm a "grind my own" whole wheat kinda gal myself, so I know of what you speak.Daniellehttps://www.blogger.com/profile/07283795276301877758noreply@blogger.comtag:blogger.com,1999:blog-5602903563447482631.post-56073175574129722472011-04-08T13:25:14.765-05:002011-04-08T13:25:14.765-05:00This recipe doesn't have much soda in it, but ...This recipe doesn't have much soda in it, but it does have a fair bit of baking powder. However, it makes two loaves. It is a bit dense, but I didn't notice any bad flavor particularly. Maybe that's just me.<br /><br />Let me know if you try that other method. Lighter would be better, although with the whole wheat it might not work for me.Mary E. Stephenshttps://www.blogger.com/profile/09206071568335923658noreply@blogger.comtag:blogger.com,1999:blog-5602903563447482631.post-79364797846448279192011-04-08T03:16:54.975-05:002011-04-08T03:16:54.975-05:00The bread looks beautiful! There is a show called...The bread looks beautiful! There is a show called America's test kitchen that takes recipes and tests them out. They did soda bread and reduced the soda content, added cream of tartar and baked it in a dutch oven at high heat for lift...I haven't tried it, but I guess it takes out the strong soda flavor and gives the bread lots of air so it is not so dense. If I do tackle this recipe, I'll let you know how it turns out.Daniellehttps://www.blogger.com/profile/07283795276301877758noreply@blogger.com